Instructions for cooking buckwheat with egg on sour cream Bashny.Net

A guest with her sister in Poland, brought from there amazing buckwheat. Porridge on a whipped egg with sour cream turns out to be very tender, hearty, and mushrooms add a special spiciness to the dish!

Buckwheat should be thoroughly washed to remove excess particles. Buckwheat with an egg is served to the table in hot form, the dish can be supplemented with vegetable cutting or meat patty.



Buckwheat with an egg Today edition "Site" He will tell you how to cook. sour cream. Useful and delicious!

The ingredients

• 100g buckwheat
• 100g mushrooms
• 1 egg
• 1 large bulb
• 50g butter
• 100g sour cream
• salt, pepper to taste

Preparation

1. Put the buckwheat on the plate, wash it several times with water.
   
   
   
   
2. Put buckwheat in the pan, pour water. Do not pour too much water, it should boil. Put it on high fire. When the water boils, you need to salt and reduce the fire. Cover the pot with a lid. Buckwheat isn't a little tasty. If there's any water left, drain it.
   
   
   
   
3. In a separate container, beat a raw egg with sour cream, salty and peppery to taste. Pour it into a pot of buckwheat porridge. Stir it well.
4. On low heat, constantly stirring, carcasses of porridge with sour cream and egg mixture, until you feel the smell of fried eggs and until the buckwheat is cooked to the end.
   
   
   
   
5. To prepare the dressing, wash the bulb and mushrooms. In the recipe, foxes are used as mushrooms, but if they are not, then it is possible to take mushrooms. Onions and mushrooms are finely cut.
6. In a frying pan with butter, roast the onions to transparency, and then add the mushrooms to the same. Fry onions with mushrooms for about 15 minutes, not forgetting to salt and pepper to taste.
   
   
   
   
7. Add mushrooms with onions to buckwheat and enjoy porridge. Bon appetit!
   
   
   
   

I also suggest you familiarize yourself with the recipe of pilaf from the eminent chef, where all the usual rice is replaced by buckwheat. In buckwheat pilaf, the most valuable is the aroma of the queen herself, which should not be interrupted in any case. Therefore, even butter is better to take vegetable, and not fragrant curly.





This way cooking My sister read in her 1977 book Soviet and Foreign Cooking. Porridge comes out surprisingly tasty and aromatic. By the way, the book indicates that it is necessary to serve the dish in layers: on porridge you need to lay a layer of stewed mushrooms, then cover the remaining buckwheat, and on top again decorate everything with mushrooms.

Try to cook and you to please both home and guests!